Spelt penne with white hare ragù sauce and peppers

/Spelt penne with white hare ragù sauce and peppers
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Spelt penne with white hare ragù sauce and peppers

  • CourseMain Course
  • Preparation25'
  • Difficultyeasy
  • Selvagginahare
  • Calories500 - 600
  • ActivityRun F 65’ M 47’
  • Persons4


400gr penne pasta

150gr hare meat

100gr  peppers

White wine to taste

Lime to taste

N 1 garlic clove unpeeled

Marjoram to taste

Thyme to taste

Extra virgin olive oil to taste

Minced parsley

Stale bread baked in oven

Salt and pepper



  • Cook the penne in boiling salted water.
  • In a saucepan put the garlic, the thyme, the marjoram and the hare meat pounded with knife. Cook the meat, remove the herbs and the garlic. Season with salt and pepper.
  • Blanch the peppers ( previously cleaned, washed and with the seeds and the white parts removed). Cut them into strips and transfer to the hare sauce.
  • Drain the penne, toss them with the sauce and add the parsley and bread baked in oven.
  • Garnish with the lime zest (grated on a microplane) and a few drops of juice. Serve it hot.
  • If you like you can also add some boiled potatoes cut into dices.



Wine CouplingCHIARALUCE 2014 Az. Crespaia

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